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Ingredientes
- 20 x wonton wrappers thawed if frzn
- 4 c. canola oil
- 1/2 c. lowfat sour cream
- 1 tsp sriracha chili sauce
- 1/4 tsp shimichi spice mix
- 1/2 lb cooked lobster meat
- 2 x California avocados
- 1 med tomato
- 1 med red onion
- 2 lrg scallions
- 1/4 c. fresh lime juice - (to 1/2 c.)
- 1 1/2 Tbsp. finely-minced fresh cilantro leaves
- 2 Tbsp. sake
- 1 tsp sambal oelek
- 1 Tbsp. grated peeled fresh gingerroot Freshly-grnd white pepper to taste
Direcciones
- Separate wonton wrappers and diagonally halve. In a 4-qt heavy saucepan heat oil over moderately-high heat till a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.
- Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 c. lime juice, salt to taste, and remaining guacamole ingredients. Stir in additional lime juice to taste.
- In a bowl stir together lowfat sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pcs.
- Top guacamole with lobster and lowfat sour cream mix and serve with fried wontons.
- This recipe yields 4 servings.
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